Thursday, 11 March 2010

What I find most unbelievable about this is that cheese needs milk which is easily dehomogenised. Human milk is not. The production of sheese (that is to say, cheese made from human milk) is not viable since breast milk can not curdle, because the protein content is much lower than, for example, goat's milk.

After doing some more research, what this appears to be is normal cheese, made with a higher protein milk, with human milk included with it. Essentially this would be normal cheese with a human milk flavouring.

In his blog, the chef suggest that the rennet is creating curds from the mother's milk, but I am unable to replicate this - I have asked him if he can confirm that he is actually turning the human milk into cheese or whether he is simply adding it, but my comments are not being published and I am receiving no response.

Right now my knowledge, experience and experimentation suggests that it must be the latter. As such, I feel that this is basically a bit of link bait which, whilst it has worked, is basically based on a lie.